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Author Notes:This recipe grew out of a craving for sushi with vinegared rice and Thai spring rolls. I used Forbidden Rice (originally gown exclusively for the Emperors) from China which is black but cooks down to a beautiful purple color. Aside from the onions, garlic, and ginger I keep the other vegetables raw and add them at the end to keep them crispy. The rice cooks up a bit slower than traditional Arborio rice. The end result was mellow with white miso paste and snappy with the addition rice vinegar and toasty with end notes of sesame oil. —testkitchenette

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Serves 6

1
tablespoon olive oil

1
tablespoon butter

1
medium onion, finely diced

3
garlic cloves, grated/finely chopped

2
tablespoons fresh ginger, grated/finely chopped

2
tablespoons white miso paste

2-3
tablespoons rice vinegar

1
soy sauce

(1) 15
ounces bag Forbidden Rice

5-6
cups chicken/vegetable stock

1
red pepper, finely diced

1
zucchini, seeded and finely chopped

1/2
jalapeno, finely diced

1
pound asparagus, trimmed and cut into thirds

1/2-1
pounds shrimp, just cooked through in a bit of olive oil

pinches red pepper flaked

salt and pepper to your taste

couple of dashes of toasted sesame oil

toasted sesame seeds (optional)

In a large high sided skillet heat olive oil and butter together over medium heat. Add the onion, garlic, ginger, and cook until onions are translucent and fragrant, about 8 minutes. Add the miso paste, rice vinegar, and soy sauce and incorporate into the onions.

Pour in the rice, stir to coat, and cook for 3 minutes. Start adding the stock 1/2 cup at a time until absorbed and rice is al dente. This took me about 40 minutes.

Add the asparagus, red pepper, zucchini, jalapeno, and stir to coat and warm through. Add the pinch of red pepper flakes and a few dashes of toasted sesame oil. Add the cooked shrimp and check for seasoning. Serve sprinkled with toasted sesame seeds if desired.